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Breakfast

Rhubarb Stir Cake

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Breakfast: Rhubarb Stir Cake
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INGREDIENTS
Servings: 1
butter, softened
packed brown sugar
egg
vanilla extract
all-purpose flour
baking soda
salt
sour cream
chopped rhubarb
white sugar
ground nutmeg
DIRECTIONS
  1. In large bowl, cream together butter or margarine and brown sugar. Beat in egg and vanilla.
  2. Sift or stir together flour, baking soda and salt; gradually stir in to butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13 inch glass baking dish.
  3. Stir together white sugar and nutmeg; sprinkle over batter.
  4. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until tester comes out clean.
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